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Sunday, February 17, 2013

Low Fat Lemon Ricotta Pancakes with Chia Seeds

Read here why I try to sneak in a tablespoon of Chia seeds in almost everything I eat, including these delicious low fat pancakes. I combined ingredients from three different recipes and came up with these. Enjoy!
Ingredients:

1/2 cup whole-wheat flour,

1/2 cup all purpose flour

2 tsp sugar

1 tsp baking powder

1/4 tsp baking soda

3/4 cup part-skim ricotta cheese

1/2 tsp vanilla extract

1 tbsp fresh lemon juice

1 large egg

4 1/2 tbsp liquid egg whites

1/2 cup buttermilk

1 tsp freshly grated lemon zest

2 tbsp chia seeds

Directions:

Whisk whole-wheat flour, all-purpose flour, sugar,
baking powder, baking soda in a medium bowl. Next, whisk in the ricotta,
egg, liquid egg whites, vanilla, buttermilk, lemon zest and lemon juice in a large bowl until
smooth. Stir the dry ingredients into the wet ingredients until just
combined. Do not over mix.

Pour 1/4 cup batter onto a well oiled cast iron pan. Cook until the edges are dry and bubbles
begin to form, about 2 minutes. Flip the pancakes over and cook until golden
brown, about 2 or 3 minutes more.

I served my pancakes with home made warm blueberry sauce and Grade A Dark Amber New Hampshire Maple Syrup.